Meanwhile, whisk together egg yolk and remaining one cup cream. Ladle a small amount, approximately 1/2 cup hot cream mixture to egg yolk, whisking constantly until blended. Then pour egg yolk mixture back into the sauce pot, continuing a vigorous whisk.

Continue whisking to prevent the egg yolk from setting up and cooking. Cook for 5 additional minutes, or until mixture has come to a low simmer. Remove from heat and run through a fine sieve to remove any large bits that would result in your ice cream being less than smooth. Place cream mixture into a large plastic container. Add vanilla bean pods to add additional flavor while the mixture cools. Remove before adding to the ice cream maker.